• Black Bean Chicken Chili

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    • 1 3/4 lbs. skinned, boned chicken cut in sm. chunks
    • 1 lg. onion, minced
    • 1/4 to 1/2 jar (depending on taste) med. salsa
    • 6 cloves to a whole bulb garlic
    • 3 tbsp. extra virgin olive oil
    • 1/4 c. chili pwdr
    • 1 teaspoon grnd coriander
    • 3 tbsp. lemon juice
    • 2 teaspoon powdered cumin
    • Salt and pepper to taste
    • 2 (15 ounce.) cans black beans, rinsed and liquid removed or possibly the equivalent prepared dry beans
    • 1 (28 ounce.) can Italian plum tomatoes, minced
    • 1 c. beer
    • Grated med. or possibly sharp Cheddar cheese to serve on top
    • Lowfat sour cream (if you like)


    1. Saute/fry chicken, onions and garlic in oil in Dutch oven or possibly other large heavy pan for about 5 min till chicken is almost done. Add in seasonings, cook few min. Stir in beans, tomatoes, beer. Bring to boil. Simmer 15 min uncovered stirring often. Reduce heat to low. Cover and let gently cook for 15-30 min, making sure it does not stick. Chili is better cooked longer. Adjust seasonings to taste. Makes 10 (one c.) servings.

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